My husband and I celebrated 10 years of marriage a few weeks back. At times I have a hard time wrapping my mind around the fact that I have shared an entire decade of my life with him.
In the ten years of being married, we have experienced lots of ups and downs. Sickness, joblessness, familial issues, death, depression, financial issues, and concerns relating to our children are just the tip of the iceberg when it comes to all that we have gone through.
Throughout all of the times of peace and upheaval, the one thing that has remained constant is our commitment to support one another. We have learned from experience that hurdles are much easier to get through if we have each other’s support. We are not your picture perfect couple and we have our differences, and having said that, I will be the first to admit that reaching that understanding took a lot of humbling and soul searching (i.e. fighting, lol).
In Islam, we are taught that as spouses, we are “garments” (Quran 02:187) for one another. It implies that as garments cover and protect our bodies, as spouses we protect and safeguard each other.
I pray that Allah blesses us, and all those bound in matrimony, with the true and pure essence of the relation.
To celebrate, we went out for a family dinner, and then came home to cut into this gorgeous frilly crepe cake that was filled with whipped ganache frosting. The cake is a crepe lovers dream, and despite its lavish appearance, is quite easy to put together. You begin by preparing your ganache, and while it’s cooling, you get to cooking the crepes. Once the crepes have cooled, you stack them up, layering the whipped ganache in between. It’s really that simple!
Whipped Ganache Crepe Cake
- 12 ounces semi-sweet or milk chocolate, roughly chopped
- 2 cups heavy whipping cream
- 4 large eggs
- 2 cups all-purpose flour
- 1 ½ cups milk
- 1 cup water
- 6 tablespoons unsalted butter, melted
- 5 tablespoons granulated sugar
- 2 teaspoons vanilla extract
Place chocolate in a heat-safe bowl and set aside.
Bring whipping cream to a boil over medium high heat. Pour directly over chocolate and let it sit undisturbed for 10 minutes. Gently whisk until completely smooth. Transfer ganache to the refrigerator until completely cool.
Combine all ingredients in the jar of a blender and blitz for 10 seconds, until thoroughly combined. Place batter in the refrigerator and chill for one hour.
Heat a medium nonstick skillet (8 to 10 inches in diameter) over medium heat. Lightly coat the pan with butter. When the butter begins to bubble, pour about ¼ cup batter into the center of the pan and swirl it around to coat evenly. If the heat is too high, the batter will begin to scramble and holes will appear. Cook for approximately 30 seconds to 1 minute, when the edges look like they are beginning to turn back on themselves. Flip and cook until set, about 15 to 20 seconds. Remove from heat and repeat with remaining batter.
Cool crepes to room temperature before proceeding.
Once the ganache has cooled, remove from refrigerator.
Using a whisk, whip the ganache until it just lightens slightly in color and just begins to hold its shape. Be careful not to overwhip, as that can result in a grainy texture.
Begin with a single crepe placed on serving platter. Apply a thin layer of whipped ganache, followed by another crepe. Continue with remaining crepes and ganache. Decorate the top as desired.
Refrigerate for a few hours before serving.
Batter can be kept in the refrigerator for up to 2 days. It may thicken, so add a few tablespoons of water to thin it out before cooking. Cooled crepes can be kept in a sealable plastic bag in either the refrigerator (for a few days) or freezer (up 2 months).